Croatia-Smoky Fig Ražnjići Skewers
Croatia's beloved grilled pork skewers marinated in Smoky Fig BBQ Sauce, charred over high heat, and caramelized with a final glaze. A taste of the Adriatic with a spicy twist.
INGREDIENTS
• 25 ounces pork shoulder, cut into 3cm cubes
• 6 tablespoons Smoky Fig BBQ Sauce
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoons dried oregano
• 3 tablespoons olive oil
• 1 teaspoons salt
• 1 teaspoons black pepper
• 1 red bell pepper, cut into chunks
• 1 white onion, cut into chunks
• 4 lepinja flatbreads or pita
• 4 tablespoons ajvar (roasted pepper relish)
• 0.5 cucumber, thinly sliced
• 2 tomatoes, sliced
• 3 tablespoons fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges
STEPS
1. Marinate the pork: Combine 6 tablespoons Smoky Fig BBQ Sauce (4 tbsp), 3 garlic cloves, minced, 2 teaspoons smoked paprika, 1 teaspoons dried oregano, 3 tablespoons olive oil, 1 teaspoons salt, and 1 teaspoons black pepper in a large bowl. Add 25 ounces pork shoulder, cut into 3cm cubes and toss until every piece is evenly coated. Cover and marinate in the fridge for at least 2 hours, or overnight for best results.
2. Build the skewers: If using wooden skewers, soak in cold water for 30 minutes to prevent burning. Thread the marinated pork onto skewers, alternating with chunks of 1 red bell pepper, cut into chunks and 1 white onion, cut into chunks. Don't pack them too tightly — leave a little space so the heat circulates around each piece.
3. Heat the grill: Get your grill or griddle pan as hot as it will go — ražnjići needs fierce heat to char properly. Brush the grates lightly with oil.
4. Grill the skewers: Grill the skewers over high heat, turning every 3–4 minutes, for about 12–15 minutes total until the pork is cooked through with good char marks on all sides.
5. Glaze and caramelize: In the last 2 minutes of grilling, brush generously with the remaining 6 tablespoons Smoky Fig BBQ Sauce. Let it hit the hot grates and caramelize into a sticky, smoky glaze. This is the moment — don't skip it.
6. Warm the flatbreads: Warm 4 lepinja flatbreads or pita directly on the grill for 30–60 seconds per side until soft with light char marks.
7. Serve: Spread 4 tablespoons ajvar (roasted pepper relish) across each warm flatbread. Slide the pork and vegetables off the skewers, pile onto the bread, and top with 0.5 cucumber, thinly sliced, 2 tomatoes, sliced, and 3 tablespoons fresh flat-leaf parsley, chopped. Serve with 1 lemon, cut into wedges and extra Smoky Fig BBQ Sauce on the side.
NOTES
Ražnjići is Croatia's answer to the kebab — simple, smoky, and all about the quality of the pork and the heat of the grill. Pork shoulder is the cut of choice here: it has enough fat running through it to stay juicy over high heat without drying out, unlike leaner cuts. The Smoky Fig BBQ Sauce is a natural fit — Croatians love wood-fired meats with punchy, slightly sweet condiments, and the fig glaze caramelizes on the grill exactly like a good domaća (homemade) sauce would. Ajvar is a Croatian and Balkan staple — a roasted red pepper relish available in most European delis and many supermarkets. If you can't find it, a good quality roasted pepper paste works. Don't rush the glaze at the end — those last 2 minutes where the sauce hits the grill is where the magic happens.
